Raisin Zucchini Mini-Muffin Pops with Maple Glaze

Preheat oven to 350°F. Grease mini-muffin pans for 24 muffins, generously; set aside.
In mixing bowl, beat together eggs, sugar, vanilla and oil. In another bowl, stir dry ingredients all together and add to egg mixture, a little at a time, stirring after each addition. Then, stir in zucchini and raisins. Divide and spoon into prepared mini-muffin pans. Bake at 350°F for 13 to 15 minutes or until the muffins are dry and spring back when lightly touched. Turn onto wire rack and cool slightly.

Meanwhile, in small bowl, combine ingredients for Maple Glaze and beat until smooth. Drizzle onto tops of cooled muffins, and allow to stand until set. To make pops, insert a candy stick into bottom of each muffin and stand in a jar, glass or bowl filled with more California raisins, dry beans or rice.